Preparation
Muscovado sweet pastry
Cream the softened butter with the sifted muscovado sugar, add the whole egg and yolk, then the almond powder and salt. Finally, incorporate the flour without overworking the dough. Cover with cling film and refrigerate for at least one night.
Creamy sudachi
Rehydrate the gelatin.
Whisk the sugar with the eggs, add the sudachi juice and cook over medium heat until thickened (this creamy mixture will nevertheless remain quite liquid before adding the gelatin).
Place it in a container, add the drained gelatin, then the butter cut into pieces and mix. Cover the cream with cling film and refrigerate for at least 4 hours.
Cooking the sweet pastry + yuzu almond cream
Roll out the sweet pastry to about 2-3 mm and line the 25 x 8 cm tart rectangle and the 8 cm tartlet circles.
Bake the tart bases at 220°C (428°F) and reduce the temperature to 160°C (320°F) after 5 minutes. Continue baking until the tart base begins to brown. Remove from the oven and make the yuzu almond cream.
Cream the softened butter with the sugar, add the whole egg, salt, almond powder and flour. Then add the candied yuzu peel cut into small pieces.
Spread the yuzu almond cream evenly in the pre-baked tart bases (about 1/3 of the height) and place back in the oven at 160°C for about 10 minutes, until the cream is cooked but still soft.
Soak the almond cream with pure mikan juice as soon as it comes out of the oven, using a brush, then leave to cool completely.
Preparation of tarts and Italian meringue
Fill the bases with sudachi cream, forming domes (just enough to fill them generously, making the center rounded, as in the photos) using a spatula. Place the tartlets in the freezer for at least an hour, and place the large tart back in the refrigerator.
Once the tops of the tartlets are frozen, dip them in neutral glaze to make them shiny.
Make the Italian meringue: Wet the sugar and cook it to 121°C. Start beating your egg whites when the sugar reaches 110°C, then pour it down the side of the mixer bowl onto the egg whites and whisk until cool. The meringue should be smooth and form a bird's beak when the beaters are removed.
Place the Italian meringue in a piping bag fitted with a small Saint Honoré nozzle and pipe it all along the large tart. For the tartlets: take a little meringue with a spatula and spread it over half the surface, then color with a blowtorch.
Finally, to finish, place a little neutral yellow glaze between the meringue ridges on the large tart and decorate both sizes with candied iyokan and yuzu peel.
Remember to let the tartlets defrost before eating.
Great recipe! Thanks to Olivia Haim for this recipe!
